Recipe: Yummy Acorn Squash & Basil Soup

Acorn Squash & Basil Soup. Turn acorn squash upside down onto a cookie sheet. Place the acorn squash halves cut-side up, like bowls, in a roasting pan or on a rimmed baking sheet. Drizzle with a little olive oil or butter and use your fingertips to rub it all over the cut surface and inside of the squash.

Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal. Delicious Baked Acorn Squash This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt … then you bake it. The results is a soft, flavorful squash that's dripping with all the good things in life. You can have Acorn Squash & Basil Soup using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Acorn Squash & Basil Soup

1. It's 1 of acorn squash.
2. You need 2 of garlic cloves.
3. It's 1/2 tbsp of butter, or vegan butter.
4. Prepare 2/3 cup of hot water.
5. You need 1/3 cup of heavy cream, or coconut milk.
6. You need 1/2 of chicken bouillon, or vegetable bouillon.
7. It's of salt.
8. It's 2 tsp of dry basil.
9. Prepare 1/2 tsp of cayenne pepper, or to taste.

Acorn squash (Cucurbita pepo var. turbinata), also called pepper squash or Des Moines squash, is a winter squash with distinctive longitudinal ridges on its exterior and sweet, yellow-orange flesh inside. Although considered a winter squash, acorn squash belongs to the same species (Cucurbita pepo) as all summer squashes (including zucchini and crookneck squash). Acorn squash is a type of winter squash that belongs to the Cucurbitaceaeor gourd family, which also includes pumpkin, butternut squash, and zucchini (). It has an acorn-like shape with ridged.

Acorn Squash & Basil Soup instructions

1. Peel and chop acorn Squash into small cubes. Peel and using your knife flatten garlic cloves.
2. Boil squash and garlic cloves for 5-10 minutes, until fork tender..
3. Using a strainer, remove squash and garlic from boiling water and pour into a high power blender..
4. To the squash and garlic, add in the water, cream, butter, and below seasonings..
5. Blend together until sooth in texture. Pour back into the same pot that you boiled your Squash in, and let it simmer on medium-low heat for 3 minutes. Then serve!!.

Always a favorite at our Thanksgiving table is baked acorn squash. The hardest part is cutting the squash in half—you need a sharp sturdy knife and a strong, steady hand. But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin. They're readily available in a handy size (about two servings per squash), which lends itself well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar or maple syrup melting into the well inside.

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